GRAND HARVEST BUFFET

Name: GRAND HARVEST BUFFET
Address: 4022 TAMPA RD STE A1, OLDSMAR, FL, 34677, US
Rating: 77

4022 TAMPA RD STE A1, OLDSMAR, FL 34677

License #6217921

🍽️ American ℹ️

77 Grade C / 100

Mixed Health Record

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Latest inspection

September 21, 2026 · 7 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

GRAND HARVEST BUFFET in OLDSMAR currently holds an InspectFL Health Score of 77 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on September 21, 2026. Across those visits, inspectors documented 20 total violations — 7 critical, 6 major, 7 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 30, 2025

The latest inspection on September 21, 2026 shows 7 observation rows: 3 critical, 1 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

GRAND HARVEST BUFFET has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice noodles 50F cold hold, second temperature at 2:57pm 43F cold hold, rice 47F cold hold, second temperature at2:57pm 43F cold hold
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Tags thrown away discussed the proper way of handling oyster, muddle and clam tags.
[02D-01-5] Working containers of food removed from original container not identified by common name. Squeeze bottles and shakers on cook line containing food removed from the original container not labeled with common name.. operator labeled food during inspection.
[08B-12-5] Stored food not covered. Walk in cooler- fish, ribs onions, shrimp. Operator covered food during inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket, phone, radio. Manager moved employee items to a designated area for employee belongings.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine 0ppm corrected to 50ppm.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork 123F hot hold,second temperature 1:47F hot hold

Disposition: Met Inspection Standards
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 4 packages of raw tuna
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and jacket on shelf where food is stored. Operator relocated employees personal belongings
[08B-12-5] Stored food not covered. Walk in cooler ambient temperature- pasta,mussels, chicken, operator covered foods during inspection
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water. Temperature was 41F. Shrimp getting ready to go into prep.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Lines for detergent and chlorine were mixed up. They were corrected during inspection and read 50ppm
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Fresh tuna in ROP packaging not removed from package before thawed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 50F cold hold, beef 46F cold hold, chicken 46F cold hold. All foods were in the unit for less than 4 hours prior to inspection. Operator iced down meats. Second temperature at 3:20pm shrimp41F cold hold, beef 40F cold hold, chicken 41F cold hold
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken Kabobs 119F hot hold. Second temperature taken at 3:20pm was3:52 hot hold
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days.
[31A-11-4] Handwash sink used for purposes other than handwashing. Packaged fish thawing in the handwashing sink behind the sushi bar. Fish was removed from the hand wash sink
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.